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Barbeque-Apricot Chicken Casserole

The whole family will love this delicious, tender and juicy chicken casserole. If you have a heavy bottomed pan that can go from stove to oven, then this casserole becomes a one pot meal that cooks slowly in the oven while you get other things done.


  • 30 ml (2 T) olive oil
  • 12 chicken thighs
  • 1 onion, chopped
  • 250 ml (1 C) whiskey or prepared chicken stock
  • 375 ml (1½ C) barbecue sauce
  • 1 x 450 g can Rhodes Quality Apricot Jam
  • 125 ml (½ C) water
  • 30 ml (2 T) Worcester sauce
  • 4 whole garlic cloves, peeled


  1. In a large saucepan, heat the oil and brown the chicken thighs on both sides in batches and set aside.
  2. Drain the excess chicken fat from the saucepan, add the onion and fry until brown.
  3. Add the whiskey or prepared chicken stock and allow to reduce for a few minutes.
  4. Add the barbeque sauce, Rhodes Quality Smooth Apricot Jam, water, Worcester sauce and whole garlic cloves, and stir to combine.
  5. Transfer the chicken with sauce to a casserole, cover and cook in a preheated oven at 180C for 1 hour (60 minutes) or until cooked to your liking.
  6. Serve with rice or mashed potatoes.

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